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Oatmeal Cream Pie Cake Recipe

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4.1 from 9 reviews

This Oatmeal Cream Pie Cake is a delightful layered dessert combining moist oatmeal cake layers with a rich vanilla frosting and a smooth white chocolate glaze. Inspired by the classic oatmeal cream pie, this recipe brings the nostalgic flavors into an elegant cake form, perfect for celebrations or a special treat. The cake features warm spices like cinnamon and nutmeg, tender oats soaked in water, and a luscious buttercream frosting, topped with a shiny white chocolate glaze and decorated with crumbled oatmeal cream pie cookies for an extra crunchy texture.

Ingredients

Oatmeal Cake

  • 2 1/2 cups (575 g) water
  • 2 cups (180 g) quick cook oats, uncooked
  • 2 2/3 cups (226 g) all purpose flour
  • 1 tbsp + 1 tsp ground cinnamon
  • 1 teaspoon fine sea salt
  • 1/2 tsp nutmeg
  • 2 teaspoons baking soda
  • 1 cup (226 g) unsalted butter, room temperature
  • 1 cup (200 g) Domino® Granulated Sugar
  • 1 cup (200 g) Domino® Light Brown Sugar, packed
  • 1 tbsp vanilla extract
  • 3 large eggs (150 g), room temperature
  • 1/4 cup (65 g) full-fat sour cream, room temperature

Vanilla Frosting

  • 2 1/2 cups (565 g) unsalted butter, room temperature
  • 4 cups (450 g) powdered sugar
  • 2 tbsp heavy cream
  • 2 tsp vanilla extract
  • 1 tsp vanilla bean paste

Glaze

  • 1 cup (165 g) white chocolate chips
  • 1/4 cup + 3 tbsp (85 g) heavy cream
  • white food coloring (optional)
  • oatmeal cream pie cookies, for decorating

Instructions

  1. Prepare the Oats: Bring 2 1/2 cups of water to a boil in a pot. Add 2 cups of quick cook oats, stir, and remove from heat. Cover the pot and let the oats soak for 20 minutes until water is absorbed and oats are tender. Allow to cool to room temperature.
  2. Mix Dry Ingredients: In a bowl, whisk together 2 2/3 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon fine sea salt, 1 tbsp + 1 tsp ground cinnamon, and 1/2 teaspoon nutmeg. Set aside for later use.
  3. Cream Butter and Sugars: Using a stand mixer, beat 1 cup unsalted butter, 1 cup granulated sugar, and 1 cup light brown sugar on medium speed for 5 minutes, until the mixture is light and fluffy. Then add 1 tablespoon vanilla extract, 3 large eggs one at a time, and 1/4 cup full-fat sour cream. Mix until combined, scraping sides as needed.
  4. Combine Batter: Mix the cooled oats into the butter mixture until just incorporated. Then fold in the dry flour mixture gently until the batter is just combined. The batter will be very thick.
  5. Bake the Cakes: Preheat oven to 350°F (180°C). Line three 8-inch cake pans with parchment paper. Divide the batter evenly among the pans (about 600 g each). Bake for 20-22 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool cakes in pans on wire racks before removing and setting aside.
  6. Make the Vanilla Frosting: In a clean stand mixing bowl, beat 2 1/2 cups unsalted butter on medium speed until light and fluffy. Gradually add 4 cups powdered sugar on low speed until combined, then increase speed to medium and beat for 3-5 minutes until light and fluffy. Mix in 2 tbsp heavy cream, 2 tsp vanilla extract, and 1 tsp vanilla bean paste.
  7. Assemble the Cake: Place one oatmeal cake layer on a cake stand or plate. Spread about 1 cup of vanilla frosting evenly on top. Add the second layer and repeat frosting. Place the final layer upside down for a flat surface. Coat the entire cake with a thin, even layer of frosting on the sides and top. Set aside.
  8. Prepare the White Chocolate Glaze: Heat 1/4 cup + 3 tbsp heavy cream on the stove or in the microwave until just warm. Pour over 1 cup white chocolate chips and stir until fully melted and smooth. Add white food coloring if a whiter glaze is desired. Allow the glaze to cool slightly before using.
  9. Glaze and Decorate: Place the frosted cake on a wire rack with a tray underneath. Pour the glaze over the center of the cake, allowing it to spread and drip down the edges. Let the glaze set completely. Decorate the top with crumbled oatmeal cream pie cookies or pieces for added texture and visual appeal.

Notes

  • Measure your flour properly using the spoon-level method or a kitchen scale for best results; avoid scooping directly from the bag to prevent using too much flour.
  • Use room temperature ingredients like butter, eggs, and sour cream to ensure better mixing and texture.
  • Allow the oats to cool before adding to the batter to prevent it from altering the texture.
  • The glaze should be cooled slightly before pouring to avoid melting the frosting.
  • The cake layers are thick and dense; ensure even spreading and baking in prepared pans for consistent results.

Find it online: https://flavorspath.com/oatmeal-cream-pie-cake-recipe/